1 bone-in skinless smoked ham, shank or butt end portion (7 lb.)
1/4 cup KRAFT Balsamic Vinaigrette Dressing
1/4 cup maple-flavored or pancake syrup
1 Tbsp. GREY POUPON Dijon Mustard
8 parsnips (2 lb.), trimmed, peeled and cut into 1/2-inch-wide spears
1-1/2 lb. baby carrots
3 Tbsp. olive oil
Instructions
HEAT oven to 325ºF. Place ham, fat-side up, in foil-lined roasting pan. Score ham; cover with foil. Bake 1 hour. Mix dressing, syrup and mustard; brush 1/3 of glaze onto ham.
BAKE, uncovered, 1 hour or until ham is heated through (140ºF), brushing with remaining glaze every 20 min. Meanwhile, toss parsnips and carrots with oil in large shallow baking pan. Add to oven with ham after the first 15 min. of ham baking time, stirring vegetables every time ham is brushed with glaze.
TRANSFER ham to cutting board; cover loosely with foil. Let stand 15 min. Meanwhile, increase oven temperature to 425ºF. Bake vegetables an additional 15 min., stirring after 10 min. Serve with the sliced ham.
How to Score a Ham-
Using a sharp knife, make 1/4-inch-deep parallel cuts, about 1 inch apart, in top surface of ham. Make additional scores at right angles to form diamond shapes.
Originally Submitted
3/23/2010
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